Spring asparagus and broccoli with proscuitto, a soft boiled egg and pesto

This recipe is a delicious way to take advantage of the new season asparagus and sprouting broccoli. Originally I was going to make a hollandaise sauce but the weather was so gorgeous and hot today that I made a basil pesto instead. Salty ham, unctuous eggs and a garlicky pesto only add to the fresh crunch of the veg.

Serves 2

• For the pesto whizz in a processor 1 bunch Basil, 1 Garlic Clove, 1 handful grated Parmesan, a pinch of Salt and 2 tbsp toasted Pine nuts. Trickle in about 100ml of Extra Virgin Olive Oil (or Rapeseed which is delicious but gives a much darker colour).
• Have a bowl of iced water ready. Trim 1 bunch Asparagus and 1 bunch Broccoli of their woody ends on the diagonal. Boil in salted water for 3-4 minutes until soft but still crunchy. Lift out the veg with a slotted spoon (save the water for poaching), plunge into the iced water and then drain.
• Poach 2 eggs in the vegetable water. Arrange the vegetables crisscrossed on 2 plates. Tear 6 pieces of Prosciutto into strips and drape on top. Add the eggs and then a drizzle of pesto, fresh basil and extra Parmesan.